WEBVTT FOR THISWEEK'S MAINE MENU.JIM: ALL THE BUZZ IS LOCAL.HOW APPROPRIATE WE ARE POPPINGINTO 50 LOCAL.WE ARE IN THE KITCHEN WITH ALEX.THANK YOU FOR DOING THIS.>> NO PROBLEM.JIM: WHAT WILL WE MAKE?>> COD CROQUETTES.WE HAVE SMOKED COD.WE TAKE THE FILLETS AND WE SMOKETHE MEAT.THERE IS GREAT MEET IN THECHEEKS.THAT IS WHAT WE USE.JIM: WHAT DO WE DO AFTER THIS?>> WE HAVE THE SMOKED COD.THIS IS CRUSHED RED PEPPER,ABOUT A TABLESPOON.WE HAVE TOASTED AND GROUNDFENNEL.WE HAVE GROUND CORIANDER.AND I WOULD SAY ABOUT ATABLESPOON OF EACH.AND A TABLESPOON OF CHOPPEDPARSLEY.ZEST OF THREE LEMONS.ABOUT A TABLESPOON OFEXTRA-VIRGIN OLIVE OIL.AND A LITTLE BIT OF SALT TOTASTE.AND WE ARE GOING TO INCORPORATEALL OF THIS.YOU REALLY WANT TO INCORPORATEIT WELL.JIM: WE ARE GOING TO FRY THIS?>> RIGHT.IT IS COD CROQUETTES, SPANISHFRIED, LIKE A TAPAS.AFTER ALL OF THESE AREINCORPORATED, I LIKE TO ADD -- ILIKE TO BOIL AND ADD A UCONN --YUKON POTATO.IT KIND OF KEEPS IT ALLTOGETHER.JIM: AFTER IT IS ALL COMBINED,WHAT DO WE DO?>> REFRIGERATE FOR ABOUT ONEHOUR, SO IT COOLS DOWN SO WE CANMOLD IT AND FRY IT.JIM: OK.>> IDEALLY YOU WANT IT AROUND350 DEGREES FOR ABOUT 4-5MINUTES.JIM: THE MOMENT OF TRUTH.[LAUGHTER]JIM: I'M SURE IT WILL BE GREAT.MM.THAT IS GOOD.IT HAS A TANG.THANK YOU VERY MUCH.WE'LL HAVE THE RECIPE FOR YOU ONMY FACEBOOK PAGE.